Marisa McClellan's Blog, page 115

Flash Giveaway: Meals On Wheels Delaware Annual Meals from the Masters

Image courtesy of Meals on Wheels Delaware

I’ve got something a little bit out ordinary for you guys this weekend. The nice folks from Meals on Wheels Delaware asked me if I’d help spread the word about their annual Meals from the Masters weekend of events and so have given me some tickets to give way. It’s their premiere fundraiser and is an awesome way to support a really worthy cause while also getting to try some delicious food.

I have two tickets to Evening with the Masters ($150 value) on Friday, April 25 and two tickets to the Celebrity Chefs’ Brunch ($350 value) on Sunday, April 27 to giveaway.

Entrants need to be able to get themselves to Wilmington, DE for these events because travel is sadly not included. Here’s how to enter.

Leave a comment on this post and tell me why you want to attend this event!
Comments will close at 11:59 pm on Monday, April 14, 2014. Winners will be chosen at random and will be contacted.
Giveaway open to US residents only.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Meals on Wheels Delaware is providing the tickets for this giveaway. They have not paid for placement.

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Giveaway: Foundation Salt Set from The Meadow
A Peek Inside Preserving by the Pint + Giveaway

Roasted Cashew and Coconut Butter

I went to a food swap on Tuesday night. Because of my nutty travel schedule, it was the first I’ve managed to be at in at least six months (we only have four swaps a year here in Philly, so it’s not as bad as it sounds) and so it was so fun to plot and plan what to bring with me.

I pulled out four half pints of the honey sweetened peach chutney* from last summer, baked up eight round loaves of honey oatmeal bread (I tripled this recipe and then divided the dough into eight portions. It meant I had six to swap, one to sample, and one to keep), and whirred up a bunch of roasted cashew and coconut butter.

The cashew butter happened for several reasons. I had a half gallon jar that was 3/4 full of cashews and they needed to be used. I also had some flaked coconut. And, I wanted to finally try making a nut butter in my Vitamix.

You see, I’ve taken something of a hiatus from homemade nut butters recently because my food processor just wasn’t cutting it (I wonder, is it possible to get a Cuisinart blade sharpened?). My machine originally belonged to my Great-Aunt Flora and is at least 35 years old (and it may well be even older). But I’d heard tell that making nut butters in a high speed blender was actually the better way to go and it was time to give it a whirl (literally).

I roasted enough cashews for multiple batches (400 degrees F for about seven minutes). Once they were cool enough to handle, I combined 1 1/2 cups of the cashews with 1/2 cup unsweetened coconut and 1/4 teaspoon kosher salt in the Vitamix container and got to work. I discovered that by working on a relatively low speed, using the tamper to help keep things moving, and occasionally stopping entirely to scrape down the sides, the cashew butter was done in all of three minutes.

I also learned that it is a very bad idea to ask a five year old Vitamix to try and process a double batch of nut butter. I overheated the motor and the machine shut itself down for a full hour until it was cool enough to function without doing damage.

Still, working in small batches and giving the machine a little time to mellow out between blending rounds, this was a far more pleasant nut butter experience than I’ve had in the past (though I do acknowledge that the relatively softness of the cashews and coconut might have something to do with it. They yield more willingly than peanuts or almonds. More testing is necessary!).

Once the machine reset itself, I ended up making enough for the swap in four batches and it was something of a hit. I have a few tablespoons left in my sample jar and I’ve been rationing it until I can get more cashews and make more.

For those of you with food processors and no high speed blender, I think this butter is still within your grasp. Ashley over at Edible Perspective (the undisputed queen of internet-based nut butter recipes) has a cake batter cashew butter made in a food processor. If my instructions aren’t cutting it, head over and read through her recipe for additional guidance.

Print

Roasted Cashew and Coconut Butter

Yield: a little less than a cup

Ingredients

1 1/2 cups raw cashews
1/2 cup unsweetened shredded or flaked coconut
1/3 teaspoon kosher salt (I use Diamond Crystal)

Instructions

Preheat the oven to 400 degrees F.
Spread the cashews out in a single layer on a rimmed cookie sheet. When the oven is hot, roast the nuts for 7-9 minutes, stirring once or twice, until they are golden.
Let the nuts cool for 15-20 minutes, until they are cool enough to handle.
Funnel them into the container of your blender or food processor. Add the coconut and salt and pulse to chop.
If using a food processor, run the motor, stopping occasionally to scrape down the sides, until the butter smooths out.
If using a high speed blender, run the motor on low, pausing occasionally to scrape down the sides. If your blender has a tamper, use it to gently push the clumps and lumps towards the spinning blade.
The butter is done when it is mostly smooth and even a little bit drippy.
Scrape into a jar to store.
This butter is most satisfying stored at room temperature, because the coconut will harden in the fridge to the point where it won't be immediately spreadable. If you make it in small batches and use it fairly quickly, keeping it on the pantry shelf is just fine. Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://foodinjars.com/2014/04/roasted-cashew-coconut-butter/

*If you are in need of a canning fix and can’t find anything inspiring this time of year, consider making this chutney right now with the last of the season pears that are still in markets. Leave the skins on and chop them into bits (removing the stems and cores, of course). Proceed exactly as written, or add a little ground cinnamon and clove.

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Saveur, Food Swaps and Tasty Things

Pomona’s Pectin on Clearance at Williams-Somona

Since the weather has been improving, I’ve been treating myself to an afternoon walk a couple times a week. It’s so nice to get out of my apartment for half an hour, move around a little and generally feel like I’m part of the world.

A couple of days ago, I was on one such walk and found that my feet had taken me right to the front door of my local Williams-Somona (it’s a dangerous thing to have one just six blocks away). I wandered in, promising myself that I was just there to browse (and drool over the new Vitamix S30. Have you seen that thing? I am having serious blender envy).

However, I spotted a deal that was too good to pass up. Pomona’s Pectin reduced to $3.99 a box. It’s not a huge discount, but enough of a price cut that I picked up four boxes, which is more than enough to get me through a couple years of canning (and Pomona’s Pectin never expires, so it’s good as long as it lasts).

If you have a Williams-Sonoma and use Pomona’s Pectin, I recommend picking up a box or two.

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Sweet and Sour Cherry Jam

Taking Preserving by the Pint to Chicago!

It seems like this week has been all about event announcements here on the old blog, but I’m going to be out and about like crazy this month and just want to make sure that you all have a chance to come see me if I’m in your neck of the woods.

After I get back from my trip through a handful of Southern states, I’m dashing off to the Chicago area for a four day stint. I’m teaching classes, doing demos, giving talks, and signing as many books as I possibly can. Here’s where I’ll be.

April 25 – Highwood, IL: Luncheon and book signing, Highwood Bocce Courts. Event costs $36, which includes lunch and a copy of the new book. 11:30 am to 1 pm. Click here to for more details and to register.
April 26 – Chicago Suburbs:

8:30-10:15 am - Book signing and tasting at the Sunset Foods’ Booth at Northbrook’s Earth Day Celebration in the Village Green (at Meadow & Walters).

11 am – 1 pm - Demo and signing at the Warren Newport Library in Gurnee, IL. Click here to sign up.
April 27 – Long Grove, IL: Canning class at the Sunset Food’s Long Grove Cooking Studio from 1:30-4 pm. Cost is $80 per station or $95 per 2-person station. Call (847) 810-0484 to sign up.


April 28 – Winnetka, IL: Demo and signing at the Winnetka-Northfield Library, 2-4 pm. Details here.
April 19 – Evanston, IL: Canning class with Mighty Nest. More details to come soon.

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A Southern Swing for Preserving by the Pint
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A Southern Swing for Preserving by the Pint

Next week, I’m packing up my car and hitting the road. This first leg of my book tour is taking me south and I couldn’t be more excited. One of my biggest regrets about my last tour was the fact that I didn’t manage to get anywhere further south than Washington, D.C. and so when planning for this time, it was an absolutely priority.

I’ll be stopping in Charlottesville, Asheville, Atlanta, Birmingham, and Memphis. If you live in one of those cities please do come out and say hi.

April 15 – Charlottesville: Free canning class and signing at The Happy Cook. 6-7:30 pm.
April 16 – Asheville, NC: Free demo and signing at Villagers. 7-8:30 pm.
April 17 – Atlanta: Lecture and book signing at the Atlanta Botanical Gardens. 7 pm.Details here.
April 19 – Atlanta:

9-10:30 am - Signing at the Freedom Farmers Market at the Carter Center.

11 am – 1:30 pm: Demo and signing at the Piedmont Park Farmers Market.

2-4 pm - Canning class at Piedmont Park. Click here for details and to sign up.
April 21 – Birmingham: Canning class and book signing at Birmingham Bake & Book, 6:30 – 9 pm.
April 23 – Memphis: Demo and signing at The Booksellers at Laurelwood, 6-9 pm.

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Giveaway: Cutco Five Inch Petite Santoku

While in Chicago a few weeks ago, I attended a fancy lunch that included hibiscus cocktails, lots of happy networking, and a most generous gift bag. Included in the tote of goodness was a Cutco Petite Santoku knife that I was very excited to take home with me (I even checked my previously carried on bag in order to hang on to it).

It’s rapidly become an oft-used knife in our kitchen for small tasks. I make scrambled eggs for Scott with some sort of chopped deli meat every morning and it’s the perfect for cubing up the ham or pastrami. I also like it for quartering apples, cutting carrot sticks, and splitting grapefruits into quarters.

I’ve been using a handful of Cutco knives since 2010 when I first encountered them at a food show in New York. Four years on, those knives have proven to be sturdy, reliable and continue to earn their place on our knife strip (and I am ruthless about ditching knives that don’t pull their weight).

Because I’ve been so pleased with them, I’m delighted to host a Cutco giveaway in the hopes that some of you might find yourself equally smitten. This week, I have five of these Cutco Petite Santoku knife to share with five winners. Here’s how to enter.

Leave a comment on this post and share a knife story. What’s your current cutlery situation? How do you get your knives ready for canning season? What’s happening on your knife strip these days?
Comments will close at 11:59 pm on Saturday, April 12, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, April 13, 2014.
Giveaway open to US residents only.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Cutco Cutlery Social Media!

To keep up to date with all the Cutco happenings, make sure to follow them on social media. They occasionally host their own giveaways and other promotions, and that’s the very best way to stay in the know. You can find them on Facebook, Twitter, Instagram, and Pinterest.

Disclosure: As mentioned above, the nice folks at Cutco gave me the knife you see pictured above at a blogger event in Chicago a couple weeks ago and are providing the knives for this giveaway. They did not pay to be mentioned here and my opinions are entirely my own. 

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This Sunday at the Philly Farm & Food Fest

Friends! If you are in the Philadelphia area, you will not want to miss the Philly Farm & Food Fest. It’s happening this Sunday, April 13, from 11 am to 4 pm at the Pennsylvania Convention Center. There will be workshops, opportunities to sample local foods, and even a libations lounge (there is a small additional fee required if you’re interested in a tipple).

I am going to be there offering a small batch canning demo (I’ll be showing how to make and can my honey sweetened strawberry jam) and will also have a big old stack of copies of the new book that you can buy ($20 cash or card) and then get signed (I’m also always happy to sign copies that you already bought).

Tickets to the Fest are $20 for adults. Kids 12 and under are free. You can buy them here!

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Links: Pressure Canning, Kumquat Relish, and a Winner

I got back from a whirlwind weekend in Boston late last night (which is why this links post is a tiny bit late). I was there for the Eat Boutique Spring Pop Up Market at Fringe and I had a delightful time. I made many batches of Honey Sweetened Strawberry Jam and Mustardy Rhubarb Chutney from the new book, signed lots of books, and chatted with so many lovely people who came out to say hi.

I also got lots of quality time in with Maggie and her crew from Eat Boutique (they still have a few of my Food in Jars Favorites boxes in stock!), finally met the guys from Cuppow in person, and had dinner with Janet and some of her family (during which I got to eat some of the best fried chicken of my life). It was a good weekend. Now, links!

Joel at Well Preserved has been running a series about pressure canning and canners recently that’s a good read for anyone thinking of making a purchase and getting into low acid canning.
Spicy kumquat relish. I spotted some kumquats at Whole Foods this weekend, so they’re still available. The season ends soon though, so get ‘em while you can.
Homemade biscuits, stuffed with nuggets of frozen jam before baking.
Chocolate blueberry jam. This one is on the list for July when the local blues are abundant.
Leite’s Culinaria has had a run of pickle pieces up lately. This giganza batch of pickled zucchini looks good, as do these Israeli pickles.
If you’re in the spring canning slump, how about a batch of dried apricot and pineapple jam. It will satisfy your canning yen just fine.
Applesauce drop cookies. I have it in mind to make these with less sugar and butter instead of shortening. I’ll let you know how they turn out.
Cocoa hazelnut granola bars with dried figs. I have a bag of hazelnuts in the freezer that are screaming to be made into this.

In other news, my new book has been getting some very nice mentions across the internet. If you write something about the new book, please do let me know. If you make something and share it on Instagram, make sure to tag me so that I can link it up as well! Here are a few of the latest.

On West of the Loop, Emily made the pickled hakurei turnips.
The Preserved Life tackled the quick pickled strawberries (and served them with shredded duck confit!).
Megan from A Sweet Spoonful also made the pickled strawberries and tweaked the recipe ever so slightly to adjust it to her tastes!
Over Mother Nature News, Robin Shreeves shares her reactions to the new book.
Preserving by the Pint has also been getting some love on Instagram. Anna made the caramelized meyer lemon syrup and both Alex and PossumBambi tackled the spicy mango salsa.

The winner of last week’s giveaway is #147/Purlewe. I hope you all enjoyed the salt-focused recipes, as well. I highly recommend them both. I ate those garlicky cucumbers all darned week and they were so good. And the kimchi is nearly finished. I can’t wait.

I’ll have another giveaway up later today, so check back in a bit!

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Homemade Kimchi

I’ve been talking a lot about fancy salts and how to use them in preserving this week. On Tuesday, I shared a recipe for a quick, spicy cucumber pickle (which I’ve been eating non-stop on salads for the last couple days. It’s intensely garlicky and I love it). Today, we’re using some of that gorgeous salt in a batch of kimchi.

I came relatively late to the world of kimchi. I’d eat it when at a Korean restaurant, but it wasn’t really something I started seeking out until a couple years ago. At first, I satisfied my kimchi craving by buying packets of the stuff from the Trader Joe’s refrigerator case, but soon found myself going through two or three a week. It was time to start making it myself.

I will be the first to say that my technique isn’t the most authentic on the planet. I don’t use rice flour (because I’m lazy and don’t want to add another thing to my pantry) and I pretty much toss whatever vegetables in that I have (there are red radishes in this batch because I had some and wanted to use them up).

I also pack my shredded and seasoned veg into a half gallon jar and let it do its fermenty thing, without airlocks or any kind of weight. I just press it down with a clean hand once a day and keep an eye out for any sort of surface funk.

This batch is a combination of shredded napa cabbage, grated carrot and daikon radish, shaved red radish bits, the tops of spring onions, ginger, garlic, grey sea salt, and gochugaru (that’s the Korean red chili powder and this is the only special ingredient I keep around specifically for kimchi making. It’s just not the same without it). Essentially, I combine all the ingredients, knead them together with with clean hands, pack the whole mess into a jar, and let it sit for a while.

For those of you who aren’t regular kimchi eaters, let’s talk about to use this spicy, tangy fermented pickle. I scoop a couple forkfuls onto nearly every salad I make. It’s good stirred into soups (carrot or lentil are particularly good vehicles). And it’s miraculous gently warmed and eaten with scrambled eggs (Alana taught me that trick).

How do you eat your kimchi?

PS – For a more authentic recipe, along with everything you want to know about the world of fermenting, I highly suggest you visit my friend Amanda’s blog, Phickle. She’s incredibly knowledgeable and her site is a fantastic resource.

Print

Homemade Kimchi

Ingredients

1 head napa cabbage, cored and sliced
1 medium daikon radish, grated
1 large carrot, grated
8-10 red radishes, grated or julienned
5-6 green onions, chopped
4-5 garlic cloves, pressed
2 tablespoons grated ginger
1 1/2 tablespoons grey sea salt
1 tablespoon gochugaru (Korean red chili powder)

Instructions

Combine all the ingredients in a large bowl and combine well using your hands. Really squeeze and knead it, until the salt starts to dissolve and the vegetables begin to release some liquid.
Pack the vegetables into a large jar, really pressing them down well.
Loosely cap the jar (I use one of the white storage caps from Ball) and place the jar on a small plate or saucer (to catch any leaks).
Let the jar sit at room temperature for three or four days, until the kimchi tastes good to you.
When you like the flavor, pop the jar into the fridge and enjoy! Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://foodinjars.com/2014/04/homemade-kimchi/


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Israeli salt from my sister

Brewing Tea in Jars + Keeping Tea Bags in Place

For the last year or so, I’ve been in the habit of brewing up a quart jar of herbal tea each morning when I make myself that vital mug of something hot and caffeinated (I’m currently deeply addicted to PG Tips with milk and honey, but I feel a coffee jag coming on any day now).

While I have no problem drinking water all day long, I’ve found that it makes for a nice treat to have something with a bit of flavor to sip with lunch. This quart jar tea fits the bill because it’s easy and helps me work through my embarrassingly large tea stash. It also frees me from the temptation of spending $3+ on an iced tea if I go out to run an errand or two in the afternoon.

Most of the time I find myself using tea bags and have always employed the trick of attaching a clothespin to the tags on the bag to keep them from flying into the jar when I pour in the boiling water. However, back in January, I learned another way from my sister. She’s also in the habit of brewing tea in quart jars (funny how certain things run in families) and she keeps her tea bags in place with rubber bands.

When I first noticed that all the quart jars in her cabinet had rubber bands positioned below the 1 inch ring, I thought she was using them as a way for people to identify their jar. But when I asked about it, she relieved their true purpose and said that she leaves the on all the time, even when running the jars through the dishwasher.

I think her use of rubber bands is brilliant, particularly because it also identifies which jars are drinking glass regulars verses ones being used for canning (if you use certain jars for drinking all the time, you weaken them a little and so it’s best to keep them out of your canning ecosystem if you can as they’re more prone to breakage).

It’s also a trick to remember this summer if you have a stash of jars you use for parties and outdoor gatherings. Assign everyone a different color and pop the rubber bands on the jars to keep your drinks straight.

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